Allow me to introduce myself. My name
is Django and I am 19 year old college student in Southern
California. I am interested in modernist cuisine (I own the complete
set of books) and have just started seriously playing around with
food and its many different properties.
The first dish that I created was a
desert that focused around the flavors of mint and chocolate (not
very original but I really like that combination). It consisted of a
mint chocolate brownie topped with vanilla bean ice cream (whipped
with liquid nitrogen) and regular whipped cream. I also made mint
flavored tuiles that I had streaked with chocolate sauce and
sprinkled with a cacao nib streusel. These were placed around the
border of the brownie. This whole thing was centrally placed in a
circular china plate that had a dark chocolate sauce design around
the border. Plating was a little sloppy which did not help things.
In the end I felt like my dish was
too big and had unbalanced amounts of each component. If I made it
again I'd reduce the size of the brownie (I used a 3.5 inch ring mold
to punch out half inch thick circles of brownie). I would also
include fewer tuiles and maybe change their shape to something more
interesting than half circles. Another change I would make in future
versions is the addition of something green (mint oil, mint leaves,
etc.) as a garnish. The last thing I need to work on is my quenelle
formation skills (not on point at all). In conclusion my dish tasted
pretty good but was a little over the top and excessive.
PS: Sorry for the poor quality pictures. No bueno.
